shirataki = sirataki = ito konnyaku = yam noodles = devil's tongue noodles Pronunciation: she-rah-TAH-kee
Notes: These Japanese noodles are a form of konnyaku,
a rubbery, gelatinous substance derived from devil's tongue yams. The noodles come in
white or black versions; black is preferred for sukiyaki. Look for them in
Japanese markets, either in cans or fresh in plastic bags in the refrigerated
section. Drain and cook the noodles before using. Substitutes: bean threads

soba = buckwheat noodles Pronunciation:
SO-bah Notes: These chewy Japanese noodles are
popular at soup counters in Tokyo. They're made with a blend of wheat and buckwheat
flours, the more buckwheat the better. They're often sold fresh (called nama
soba) in Japan, but foreigners usually have to settle for dried. Soba comes in
different widths and flavors, including green cha
soba = chasoba, which is flavored with green tea, and yamaimo soba,
flavored with yams. Cook them for about 3
minutes. Substitutes: Korean buckwheat noodles
OR udon (thicker, different
flavor) OR wholewheat pasta (linguine or spaghetti) OR linguine OR spaghetti

Tientsin fen pi Notes: These thin round
sheets resemble rice paper, but they're made with mung bean starch and used as
noodles. Before cooking, soak them in hot water until they're soft, then
cut them into noodles. Substitutes: bean threads OR
rice sticks

tofu noodles = soybean curd noodles = tofu shreds = gan
si = beancurd noodles = bean curd noodles = soy noodles = soy vermicelli
Notes:
These chewy noodles look like a pack of rubber bands, but they're made from
compressed tofu and packed with protein and nutrients. They're
usually served in salads, soups, or stir-fries. Look for them in the
refrigerated or frozen foods section of Asian markets. Dried tofu
noodles are also available; before using, soak them in water mixed with
baking soda until they soften, then rinse. Don't confuse these with
bean curd skin noodles, which are darker and chewier. Substitutes:
tofu (cut into small cubes)